Philosophy
Each artisan crafted dessert aims to not only be memorable in taste, but also in presentation. Ingredients aim to be sourced organic and local, when possible.
My Story
Prior to Covid, I was a Fulbright English Teaching Assistant in Cambodia. I was evacuated from Southeast Asia and found my love of baking again.
In the midst of Covid, I baked an abundance of pies. Someone offered to buy a pie. This was the start of my small baking business Oh Me, Oh Pie. Since 2020, I have sold at the Caldwell's Farmer's Markets and other pop ups.
After a year of owning my business, I applied for the James Beard Foundation Scholarship; I used my scholarship to attend the 6-month pastry program in the fall of 2021 at San Francisco Cooking School, training under James Beard Award Winning Chef, Nicole Plue.